28
9
8
港鐵尖沙咀/尖東站 C1 出口, 港鐵尖沙咀/尖東站 L5 出口 繼續閱讀
所有分店 (2)
電話號碼
26139800
開飯介紹
來自新加坡的粵菜館,推介脆米海鮮浸東星、糯米豬及胡椒炒蟹等菜式。餐廳擁維港海景。 繼續閱讀
獎項殊榮
米芝蓮一星餐廳 (2018-21)
營業時間
今日營業
11:30 - 15:00
18:00 - 23:00
星期一至五
11:30 - 15:00
18:00 - 23:00
星期六至日
11:00 - 15:00
18:00 - 23:00
公眾假期
11:00 - 15:00
18:00 - 23:00
付款方式
Visa Master AlipayHK 支付寶 現金 AE 銀聯 JCB 微信支付
座位數目
180
其他資料
Wi-Fi
酒精飲品
自帶酒水 詳細介紹
切餅費
泊車 詳細介紹
電話訂座 詳細介紹
外賣服務 詳細介紹
加一服務費
食評 (60)
This Chinese restaurant is part of the group of the same name from Singapore, which started in 2004 and now having opened more than 20 restaurants, including two in HK. The one we went is located in One Peking, and had been awarded Michelin 1-star status.Arriving at 11am for the first seating, we found the restaurant had made a mistake and put me in another timeslot. But they quickly fix and arranged for me, with a table on the window side overseeing the Victoria Harbour, spacious and with a comfortable setting.We ordered the Supreme Seafood Set ($998 each). The first course is Double-Boiled Shark's Fin with Cabbage. The soup is very delicate and light, with a good flavor and not any hint of oil. The cabbage provided some sweetness to the soup. Adding a bit of Chinese coriander enhanced the fragrance even further and a few drops of the vinegar also enriched the shark's fin with a bit of sourness and complexity. A good soup to start our meal.The second course is Baked Boston Lobster with Black Pepper. I can associate this with the Singaporean Pepper Crab, with the same great peppery notes which bombarded the palate with a nice kick from the sweet and fresh lobster meat. The plating can see a bit of more sophistication, but the taste is really good. The third course is Braised Fish Maw with Goose Web in Oyster Sauce. The piece of fish maw is fairly big, braised perfectly with a tender texture while retaining a bite, and the oyster sauce serving a great complementary umami note infusing into it. The goose web is also nicely done with the skin peeling off the bone upon biting but not too soft. And the two pieces of broccoli can help to scoop up the nice sauce at the end. Nicely done.The fourth course is Sauteed Tiger Garoupa Fillet with Vegetable and Preserved Black Olives. This is one of my favorites in the meal, with the fillet have a wonderful seasoning, the skin showing the collagen and the flesh firm with a good bite. Paired with celery which provided a contrasting crunchiness and a nice fragrance, the preserved black olives are appropriate in saltiness too, further enhanced in taste by the scallion and shallot. Really good.The fifth course is Braised Seasonal Vegetable with Crab Meat. An abundance of crab meat is poured on top of the young and tender spinach, cooked just perfectly. The thickening together with the crab meat provided nice flavors to add to the spinach, and while it looks simple, doing it right and with attention is not something many restaurants will focus nowadays.The sixth course is another of my favorites for the meal, Crispy Rice with Seafood Broth. Served steaming hot, with the crispy rice poured it there was a hissing sound, and then adding the Chinese coriander and spring onion to the broth added an extra fragrance to the sweet and rich seafood essence, and the bite from the crispy rice, the pieces of shrimp, or the slices of kale stem give a rewarding and filling happiness. Very nice.Coming to the dessert, the Steamed Red Dates Cake is good, with layers of red dates paste giving a chewy bite. Not too sweet, it has a delicate fragrance that helps to smooth out the intense flavors from the prior seafood broth.The final course is Chinese Almond Cream. The almond notes are intense and concentrated, and while this is sweeter than the red dates cake, but is not overly so. Satisfying on the palate with a complete, rewarding sensation, again it is something that can show whether the restaurant paid attention to the offerings. Service in general is good, with the staff attentive and friendly. The bill on the day is $2,207 which is reasonable in my opinion. While chatting with the staff, it seems there are a number of dim sum the restaurant is famous for, maybe it is good to pick another time to come and try those also. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
公司部門又有人來人往,好友「俏護士」要轉部門了,大家係咪好掛住佢呢?同時亦有新力軍加入,帶來了一些朝氣。今餐除了告別與歡迎外,也和兩位同事慶祝生日,一雞四味!挑了我從未吃過,連續兩年奪得米芝蓮一星,在北京道一號的「御寶軒」。此店走 decent 精緻路線,可以望住維多利亞港食飯;大家唔使諗,一於叫個八人套餐。先上「精選燉湯」,是螺頭瑤柱燉瘦肉,相當足料:可惜下了甚多味精,大家都在討論,其實咁足料,每碗都有幾件螺頭啦,何不自信啲,吃天然的食材甜味呢?有點浪費和畫蛇添足。「點心三款」有燒賣、粉果、鹹水角:燒賣熱辣辣,肉質軟熟,沾些辣椒油吃,不錯:粉果不算正宗潮州款式,沒有韮菜,若當是「沙葛肉粒餃」來吃,也就沒有什麼不安啦:「燒味拼盤」蜜汁叉燒及貴妃雞,這個出奇地份量偏少。吃了一件叉燒,略嫌燒得不夠香。「白灼鮮豬膶」豬膶是厚切,我覺得它未完全熟透,亦頗多筋。調味則不錯,所以薦底的芽菜,就食了大贏家,大家都爭來吃。「是日海鮮」,有剁椒筍殼魚:鱷魚頭老襯底,沒有想像中辣,魚肉滑,少骨,辣椒豉油汁也惹味,呢啲餸又係出街食,好過自己花時間整:再來是自選三款小菜,都做得好。「家鄉南乳齋煲」南乳調味其實略鹹,但若下得少就會不好吃的喇,絕對是靈魂所在。粉絲一定是寶,可以話係「送飯神器」。易做難精的「菠蘿咕嚕肉」,肉微微掛汁,酸甜到剛好,得到大家一致讚賞:「俏護士」貪新鮮叫的「煎釀三寶煲」,就是煎釀三寶再用豉汁燴煮,家庭式口味:甜品有「紅棗桂圓糖水」,以送贈來說,是多料得無話可說:八人套餐 $1,988 + 10%,各人是超飽,部份點心也要拎走,完全係晚餐餸菜,午餐享受。咁都啱嘅,依家地鐵晚晚收十點,都無乜心情趕頭趕命出街食晚飯,咁咪晏晝來支持下啦。最後祝「俏護士」前程錦繡,得閒返嚟探我哋啦!=) 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級3 2020-11-25
485 瀏覽
米芝蓮飲茶系列 - 御寶軒,果然名不虛傳,坐得舒服之餘點心又好有水準😍,雖然今日係平日,都一樣有8乘入坐率蜜汁叉燒$168用咗半肥瘦嘅豬肉,肉質夠腍,加上特製嘅蜜汁超好食😋😋😋 沙律明蝦角$52大大隻蝦角,咬入口好Juicy,蝦肉爽口彈牙蘿蔔糕$45好足料,好香臘味蝦米味,有一絲絲蘿蔔絲,金黃香脆👍🏻👍🏻👍🏻總結:呢度所有點心都好好味,下次一定再幫襯😊😊😊 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
特別推薦大家✅糯米釀脆皮乳豬Roasted Boneless Suckling Pig with Glutinous Rice✅波士頓龍蝦Steamed Boston Lobster with Garlic Paste✅杏汁燉豬肺湯✅脆米海鮮粒泡飯Crispy Rice in Seafood Soup《糯米釀脆皮乳豬》半份有12件,佢係用上新鮮即燒香脆嘅乳豬皮包住煙韌嘅糯米飯🐷🍚,食落好有層次感🤤🐽個乳豬皮燒到好薄好鬆脆,冇乜肥膏,而個糯米飯炒得好有鑊氣,有埋臘腸做配料食起嚟好香口,好好食😋💰$690 (Half)《波士頓龍蝦》龍蝦大大隻、好厚肉、勁新鮮🦞,肉質係彈牙帶爽,好鮮甜🥰龍蝦膏都好甘甜好好食,伊面都好熱辣辣夾埋龍蝦食冇得輸🍜💰$398/隻 (圖為3隻)💰 +$45配伊面底/1份 (圖為2份)《杏汁燉豬肺湯》一飲落口有好香濃嘅杏汁味🥣 ,奶白色嘅湯,飲落勁清潤、清甜👅👅而豬肺食落都好軟淋、帶d嚼口 💰$98/p《脆米海鮮粒泡飯》泡飯嘅湯底係好清甜嘅龍蝦湯味咁🥘🍚,加埋唔同嘅海鮮粒,例如蝦粒🦐同魚粒🐟,令到個泡飯更香濃而上碟前就會落埋一d脆米✨,令到個泡飯食起上嚟更有層次,更錦上添花💰$402 (中)*餐廳嘅小食都好好食😋1️⃣皮蛋酸薑,皮蛋好糖心2️⃣金磚豆腐,炸得好鬆化、外脆內軟3️⃣鮑汁燜鳳爪,好入味**建議坐窗邊,可以欣賞夜景🌃海景🌊 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級3 2020-10-19
707 瀏覽
今次家人選了呢度Gathering ,上到去環境暗暗的,加埋個維港夜景,係舒服嘅脆皮燒肉 燒得外皮好香脆 肉入口不鞋 好好味椒鹽白飯魚 個脆漿炸得很香很脆 但個人認為不夠薄身 呢啲食唔到白飯魚嘅味道同質感同埋油左啲啲杏汁燉豬肺湯 杏味香濃 入口甘甜美味 豬肺洗得好乾淨 識落無怪味紅燒原條海參 個汁炆得海參 彈牙 同鮮甜 係食到頭同尾個位有少少沙金華麒麟斑片 魚肉實淨鮮甜 不過個魚皮有點 韌 靈芝菇扒時蔬 個汁令到成碟菜略嫌過鹹蝦籽蘑菇乾燒伊麵 上枱是以滿滿嘅蝦籽 麵條吸收晒個汁每一條都香濃好吃! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)